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Journal articles on the topic 'Breadfruit Flour'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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1

Huang, Shiqi, Mario M. Martinez, and Benjamin M. Bohrer. "The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)." Foods 8, no. 11 (November 19, 2019): 586. http://dx.doi.org/10.3390/foods8110586.

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The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.

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2

Clark, Elizabeth A., and Fadi M. Aramouni. "Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour." Journal of Food Quality 2018 (September 24, 2018): 1–12. http://dx.doi.org/10.1155/2018/1063502.

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Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.

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3

Alam, Muhammad Gilang Perkasa, Suardy Suardy, and Ratnawaty Fadilah. "PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT." Jurnal Pendidikan Teknologi Pertanian 5 (March 1, 2019): 55. http://dx.doi.org/10.26858/jptp.v5i0.8559.

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This study aims to determine the best substitution between mocaf flour substitution and wheat flour and substitution of mocaf flour and breadfruit flour in making cubit cake and find out the best substitution treatment for mocaf flour with flour or mocaf flour substitution with breadfruit flour in making cubit cakes in proximate tests and organoleptic test. This research method uses a completely randomized design (CRD). The results of the study were used using ANOVA variance analysis technique with DMRT further test (Duncan multiple rate). Proximate test analysis results showed that the best treatment of mocaf flour substitution with breadfruit flour in making cubit cake was treatment using 60% mocaf flour and 40% breadfruit flour. And the results of organoleptic test analysis conducted by the panelists showed that the best treatment of substitution of mocaf flour with breadfruit flour in the making of kuecubit was the treatment using 40% mocaf flour and 60% breadfruit flour.

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4

Biyumna, Utiya Listy, Wiwik Siti Windrati, and Nurud Diniyah. "KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR." JURNAL AGROTEKNOLOGI 11, no. 1 (October 2, 2017): 23. http://dx.doi.org/10.19184/j-agt.v11i1.5440.

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Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

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5

Basrin, Fitriani. "PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP MUTU KIMIA KUE SEMPRONG." Jurnal Pengolahan Pangan 5, no. 1 (June 30, 2020): 7–14. http://dx.doi.org/10.31970/pangan.v5i1.31.

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Breadfruit (Artocarpus altilis) is one of the main fruit producing plants of the Moraceae family. This plant has long been cultivated by the people of Indonesia and even in several countries in the Pacific region such as Fiji, Tahiti, the Samoan Islands, and Hawaii, breadfruit has been used as a traditional staple food. The consumption of breadfruit is generally still limited as a snack and a vegetable and as an alternative food source, breadfruit is proven to have a high nutritional content. The purpose of this study was to determine the effect of substitution of wheat flour with breadfruit (Artocarpus altilis) on the chemical quality of semprong cake or egg roll. The treatment design in this research on the substitution of wheat flour with breadfruit flour (Artocarpus altilis) on the chemical quality of semprong cakes, namely: P0 (100 grams of wheat flour), P1 (75 grams of wheat flour + 25 grams of breadfruit flour), P2 (50 grams of wheat flour + 50 grams of breadfruit flour), P3 (75 grams of wheat flour + 25 grams of breadfruit flour), and P4 (100 grams of breadfruit flour). The experimental design used was a randomized randomized design (CRD) with 5 treatments and 4 replications. The results of the proximate analysis test included moisture, ash, fat, protein and carbohydrate content, with an average value of 3.50% water content, 1.07% ash content, 26.97% fat content, 4.21% protein content, and 63.88% carbohydrate content.

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6

Huang, Shiqi, Laura Roman, Mario M. Martinez, and Benjamin M. Bohrer. "Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels." Foods 9, no. 8 (August 6, 2020): 1071. http://dx.doi.org/10.3390/foods9081071.

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The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

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7

Tugiyanti, Elly, and Emmy Susanti. "The Effect of Breadfruit Leaf Flour (Artocarpus altilis) on Number of Blood Cells And Correlation Between Cholesterol Blood and Meat of Tegal Ducks 10 Weeks Age." ANIMAL PRODUCTION 19, no. 3 (August 13, 2018): 179. http://dx.doi.org/10.20884/1.jap.2017.19.3.635.

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The purpose of this research was to know the effect of breadfruit leaves flour in feed to blood profile and correlation between cholesterol, HDL and LDL of blood with meat cholesterol of maleTegal duck of 10 weeks old. The material used was Day Old Duck of male Tegal duck as much as 120 heads with experimental research methods and Completely Randomized Design (CRD). There were 6 treatments: feed without breadfruit leaf powder, feed + breadfruit flour 3% / kg feed, feed + breadfruit flour 6% / kg feed, feed + breadfruit flour 9% / kg feed, feed + flour breadfruit 12% / kg feed, and feed + breadfruit flour 15% / kg feed. Each treatment was repeated 5 times and each replication consisted of 4 ducks. The variables observed were the number of red blood cells, white blood cells, HDL, LDL, blood triglycerides, correlation between cholesterol, HDL and LDL blood with meat cholesterol of male Tegal duck of 10 weeks old. The result of the analysis showed that the supplementation of breadfruit leaves has significant effect (P <0,05) on the number of red blood cells, white blood cells, HDL, and blood triglyceride. There is a positive correlation between blood cholesterol with duck meat cholesterol which given breadfruit leaf powder. This research can be concluded that the supplementation of breadfruit leaf powder (Artocarpus altilis) can increase the number of red blood cells, white blood cells, blood HDL level but lowers blood cholesterol and triglyceride blood of male Tegal duck of 10 weeks old. Cholesterol meat is affected by blood cholesterol with regression coefficient of 0.780941, influenced by LDL (r = 0.407849), but negatively affected by HDL (r = -0.47022).

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8

Nochera, Carmen, and Diane Ragone. "Development of a Breadfruit Flour Pasta Product." Foods 8, no. 3 (March 26, 2019): 110. http://dx.doi.org/10.3390/foods8030110.

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Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

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9

Udo Mfoniso E, Udofia Ukpong S, and Mbah Patricia E. "Efficacy of breadfruit flour meal in the management of Diabetes Mellitus." World Journal of Advanced Research and Reviews 11, no. 1 (July 30, 2021): 146–50. http://dx.doi.org/10.30574/wjarr.2021.11.1.0308.

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The main objective of this study was to determine the potency of meals prepared from breadfruit flour as a major source of carbohydrate in the management regime of type II diabetes mellitus. Ten (10) diabetic patients were involved in the study. After feeding the patients with cake, biscuits and puddings made from breadfruit flour as a major food ingredient, for a period of three days, the results showed that there was a significant reduction in the collective blood sugar levels of the patients. The mean blood sugar level of the patients was observed to drop from 20.19 mol/L to 18.75 mol/L. The glucose response curve revealed that diabetic patients who were fed with breadfruit flour meal showed positive post prandial effect as a result of reduced sugar level. In conclusion, the observation of the response glucose curve and glycemic index of breadfruit gives a supportive clue as to why breadfruit flour meals should be adopted in the menu list of diabetic patients as a control towards the management of diabetes mellitus conditions.

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10

Fitriani, Z. A., F. F. Dieny, A. Margawati, and F. F. Jauharany. "Resistant starch, amylose, and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus." Food Research 5, no. 1 (February 7, 2021): 394–400. http://dx.doi.org/10.26656/fr.2017.5(1).418.

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Uncontrolled hyperglycaemia in individuals with diabetes mellitus can increase the risk factors for disease complications. Therefore, lifestyle management becomes a vital measure for those individuals, especially in diet management, to control their blood sugar level. Breadfruit starch-based cookies contain resistant starch, amylose, and amylopectin that can inhibit the increment of blood sugar levels. Hence, these cookies can be used as an alternative snack for those individuals. This study was aimed to analyse the content of resistant starch, amylose, and amylopectin, as well as the acceptability level of breadfruit starch-based cookies. We used a completely randomised experiment using four formulations with various breadfruit flour content: 25%, 50%, 75% and 100%. The breadfruit formulation containing breadfruit flour (BF) and wheat flour (WF). Formula 25% (25% BF 75% WF, 50% (50% BF and WF), 75% (75% BF 25% WF), and 100% BF. The one-way ANOVA was used to compare the content of resistant starch, amylose, and amylopectin among the cookies. Furthermore, the Friedman test was used to analyse the acceptance level of the cookies, which includes colour, odour, texture, and flavour. The cookies contain 19.38-20.51% of resistant starch, 13.55-16.60% of amylose, and 83.39- 86.44% of amylopectin. The highest resistant starch and amylose contents were found in cookies with 100% breadfruit flour content, while the highest amylopectin content was found in the 25% formulation. The acceptability level of the cookies included colour, odour, texture, and flavour. Cookies made with 100% breadfruit flour contained the highest resistant starch and amylose, but the lowest amylopectin. It also received the highest acceptability among the panellists.

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11

Gao, Yifeng, Nazimah Hamid, Noemi Gutierrez-Maddox, Kevin Kantono, and Eileen Kitundu. "Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate." Foods 8, no. 6 (June 17, 2019): 214. http://dx.doi.org/10.3390/foods8060214.

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A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

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12

Tugiyanti, Elly, Rosidi Rosidi, and As’ad Khoirul Anam. "Pengaruh Tepung Daun Sukun (Artocarpus altilis) terhadap Produksi dan Kualitas Telur Puyuh (Coturnix-coturnic japonica)." Jurnal Agripet 17, no. 2 (October 1, 2017): 121–31. http://dx.doi.org/10.17969/agripet.v17i2.8100.

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ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh tepung daun sukun (artocarpus altilis) terhadap produksi telur dan kualitas telur puyuh (Coturnix-coturnix japonica). Materi yang digunakan dalam penelitian ini adalah burung puyuh betina umur 2 minggu yang berjumlah 100 ekor. Penelitian ini menggunakan metode eksperimen dan Rancangan Acak Lengkap (RAL). Perlakuan penelitian adalah level penambahan tepung daun sukun dalam pakan puyuh yang terdiri atas 4 level, yaitu: S0 (pakan basal tanpa penambahan tepung daun sukun), S1 (pakan basal + 0,5 % tepung daun sukun), S2 (pakan basal + 1 % tepung daun sukun), S3 (pakan basal + 1,5 % tepung daun sukun). Setiap perlakuan diulang sebanyak 5 kali, sehingga dibutuhkan 20 petak kandang. Variabel yang diamati adalah produksi telur, bobot telur, ketebalan dan bobot kerabang telur, kadar kolesterol dan protein telur puyuh. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan beda nyata jujur. Hasil penelitian menunjukkan bahwa penambahan tepung daun sukun (Artocarpus altilis) dalam pakan puyuh berpengaruh tidak nyata (P0,05) terhadap produksi telur dan bobot kerabang telur, akan tetapi berpengaruh nyata (P0,05) terhadapbobot telur, ketebalan kerabang, kadar kolesterol dan protein telur Kesimpulan Penambahan tepung daun sukun (Artocarpus altilis) 0,5% dalam pakan puyuh optimal untuk memperbaiki produksi dan kualitas telur puyuh (Coturnix-coturnix japonica).(The effect of breadfruit leaves (Artocarpus altilis) flour on eggs production and eggs quality of japanese quail (Cortunix-cortunix japonica))ABSTRACT. The research purposed was to determine the effect of breadfruit flour (artocarpus altilis) on egg production and quail egg quality (Coturnix-coturnix japonica). The research material used a hundred quail of female 2 weeks of age. The research used experimental method and Completely Randomized Design (CRD). The research treatment was the level of addition of breadfruit flour in quail feed consisting of 4 levels, namely: S0 (basal feed without adding breadfruit flour), S1 (basal feed + 0.5% breadfruit flour), S2 (basal feed + 1 % breadfruit flour), S3 (basal feed + 1.5% breadfruit flour). Each treatment was repeated 5 times, so it take 20 unit of cages. The variables observed were egg production, egg weight, thickness and eggshell weight, cholesterol and quail egg protein. The data obtained were analyzed using variance analysis and Honestly Significant Difference (HSD) test. The results showed that supplemetation of breadfruit leafs flour (Artocarpus altilis) on feed was not significant effect (P 0,05) on egg production and egg shell weight, but there were significant effect (P 0,05) on egg weight, thickness of shell, cholesterol content and egg protein of quail. It can be concluded taht Supplementation of 0.5% of breadfruit leafs flour (Artocarpus altilis) in feed was the optimal level to improve the production and quality of quail egg (Coturnix-coturnix japonica).

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13

Astuti, Dwi, Kawiji Kawiji, and Edhi Nurhartadi. "KAJIAN SIFAT FISIK, KIMIA DAN SENSORIS CRACKERS SUBSTITUSI TEPUNG SUKUN (Artocarpus communis) TERMODIFIKASI ASAM ASETAT DENGAN PENAMBAHAN SARI DAUN PANDAN WANGI (Pandanus amaryllifolius)." Jurnal Teknologi Hasil Pertanian 11, no. 1 (February 26, 2018): 1. http://dx.doi.org/10.20961/jthp.v11i1.29086.

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<p>The purpose of this research was to determine the effect of substitution of acetic acid modified breadfruit flour with the addition of pandan leaves extract against physic, chemical and sensory characteristic of crackers and determine their antioxidant activity on crackers. This study uses a Completely Randomized Design (CRD) with one factor substitution of acetic acid modified breadfruit flour. Sensory data were analyzed by one-way ANOVA, if there is a difference it was followed with significance test using Duncan’s Multiple Range Test (DMRT) at significance level of 0,05. The results showed that substitution of acetic acid modified breadfruit flour did not significantly affect the physical characteristic (hardness), chemical characteristics such as moisture content, ash, protein, carbohydrate and antioxidant activity of crackers. However, the substitution of acetic acid modified breadfruit flour affected the levels of fat, crude fiber, sensory characteristics (colour, flavor, taste, texture and overall) of crackers. The antioxidant activity of crackers is about 3.27%-4.16%.</p>

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Nochera, Carmen, and Diane Ragone. "Preparation of a Breadfruit Flour Bar." Foods 5, no. 4 (May 20, 2016): 37. http://dx.doi.org/10.3390/foods5020037.

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15

Siahaan, R. A., M. Nurminah, and Z. Lubis. "Cookies from composite flour and starch (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch)." IOP Conference Series: Earth and Environmental Science 782, no. 3 (June 1, 2021): 032077. http://dx.doi.org/10.1088/1755-1315/782/3/032077.

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16

Arnold, Marcellus, Rio Lawandra, Yolanda Victoria Rajagukguk, Tri Oktaviani, and Emely Emely. "POTENSI “SANGGA BUWANA” DENGAN SUBSTITUSI TEPUNG SUKUN SEBAGAI MAKANAN SIAP SAJI YANG SEHAT." Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 1, no. 1 (December 21, 2017): 1. http://dx.doi.org/10.21580/ns.2017.1.1.1130.

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<p><em>During the reign of Sri Sultan Hamengkubuwono VII at Yogyakarta Palace, Sangga Buwana is a traditional food which arose up as a result of acculturation between local culture with European and Asian culture. The food symbolizes a confession of human towards the existence of God. When comparing to burger in terms of ingredients and the manner of serving, both of them are quite similar. The purpose of this research is to study the potency of Sangga Buwana as a healthier fast food than burger. In addition, the investigation of the potency of local food utilization such as breadfruit (Artocorpus altilis) flour as wheat flour substitution in preparation of choux dough is also conducted. The study is conducted by literature research and interviews. The results showed that the substitution of wheat flour to breadfruit flour is potential to make Sangga Buwana as a healthier fast food because it has richer fiber, higher mineral, and lower fat content than wheat flour. Breadfruit flour can partially substitute the usage of wheat flour in the preparation of choux dough.</em></p><p><br /><em></em></p>

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Histifarina, Dian, and Adetiya Rachman. "Effect of Sodium Metabisulphite Soaking and Types of Starter on Physicochemical Character of Modified Breadfruit Flour." Jurnal Penelitian Pascapanen Pertanian 13, no. 1 (August 16, 2017): 21. http://dx.doi.org/10.21082/jpasca.v13n1.2016.21-27.

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<p>Breadfruit flour is largely determined by the treatment during processing. Breadfruit contains quite high phenolic substances, so it can turn brown when it contacts with air. Moreover, the flour from alternatives food sources including breadfruit generally has more inferior in functional quality compare to wheat flour. Chemical modification with sodium metabisulphite and biological modification by fermentation can be done to improve the quality of breadfruit flour. The research objective was to determine the effect of concentration of sodium metabisulphite and types of starters on the characteristics of modified breadfruit flour. The research started from April 2013 to September 2013 at the Laboratory of Mechanization and Agricultural Technology (MTHP) Assessment Institute for Agricultural Technology (AIAT) West Java and Processing Laboratory of Pasundan University Bandung, using Factorial Completely Randomized Design 2 factors (3 types of starter and 2 soaking treatment), repeated 3 times. The parameters observed were physical properties (yield and whiteness), chemical properties (moisture content, ash content, and protein content), and functional properties (amylography). The results showed that the modified breadfruit flour produced has a yield ranging from 7.22 to 30.64% and moisture contents of 2.57 to 7.05%; Fermentation treatment with Bimo-CF starter and sodium metabisulphite produced the best physicochemical properties of breadfruit flour (moisture content 4.47%, ash content 2.28%, protein content 3.91%, and whiteness 77.13%).</p><p> </p><p><strong>PENGARUH PERENDAMAN NATRIUM METABISULFIT DAN JENIS STARTER TERHADAP KARAKTER FISIKOKIMIA TEPUNG SUKUN TERMODIFIKASI</strong></p><p>Pengolahan sukun menjadi tepung sukun sangat ditentukan oleh tahapan proses pengolahannya. Sukun mengandung zat fenolik cukup tinggi, sehingga apabila sudah kontak dengan udara dapat berubah menjadi coklat. Selain itu, tepung dari bahan pangan alternatif termasuk sukun umumnya memiliki mutu fungsional dibawah tepung terigu. Modifikasi proses pengolahan secara kimia dengan sodium metabisulfit (SMS) maupun secara biologis melalui fermentasi dapat dilakukan untuk memperbaiki dan meningkatkan mutu tepung sukun. Tujuan penelitian adalah untuk mengetahui pengaruh penggunaan bahan perendam dan jenis starter terhadap karakteristik tepung sukun termodifikasi. Rancangan yang digunakan adalah RALF (Rancangan Acak Lengkap Faktorial) dengan 2 faktor (jenis starter 3 taraf dan perendaman 3 taraf), diulang 3 kali. Parameter yang diamati meliputi sifat fisik (rendemen dan derajat putih), sifat kimia (kadar air, kadar abu, dan kadar protein), dan sifat fungsional (amilograf). Hasil penelitian menunjukkan bahwa tepung sukun termodifikasi yang dihasilkan memiliki rendemen berkisar antar 7,22 – 30,64% pada kadar air 2,57-7,05%; Perlakuan perendaman dalam sodium metabisulfit (SMS) dan fermentasi dengan starter bimo-CF menghasilkan sifat fisiko kimia tepung sukun terbaik (kadar air 4,47%, kadar abu 2,28% kadar protein 3,91 dan derajat putih 77,13%).</p>

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Pratiwi, Dewanti Putri, Ahmad Sulaeman, and Leily Amalia. "PEMANFAATAN TEPUNG SUKUN (Artocarpus altilis sp.) PADA PEMBUATAN ANEKA KUDAPAN SEBAGAI ALTERNATIF MAKANAN BERGIZI UNTUK PMT-AS." Jurnal Gizi dan Pangan 7, no. 3 (November 1, 2012): 175. http://dx.doi.org/10.25182/jgp.2012.7.3.175-180.

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<p>Breadfruit is valuable fruit and has a good of nutrient content, but its usage is limited by poor storage properties of fresh fruit. Processing into flour, can increase its utilization. The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding Programme (PMT-AS). There were three products developed in this study; brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas pia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. Proximate analysis showed that 100 g brownies contained 409 kcal energy and 7.5 g protein, 100 g pia had 383 kcal energy and 6.7 g protein and croquette had the highest energy and protein content is 455 kcal and 9.9 g protein. In conclusion, all products were suitable as alternative snacks for PMT-AS. The products have met 300 kcal energy and 5 g protein per serving size. Considered also the cost of production, these products have fulfilled criteria to be used in PMT-AS.</p>

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Muhlishoh, Arwin, Aryanti Setyaningsih, and Zuhria Ismawanti. "Kandungan Gizi dan Organoleptik Biskuit dengan Subtitusi Tepung Sukun dan Stevia." JURNAL GIZI DAN KESEHATAN 13, no. 2 (July 30, 2021): 136–45. http://dx.doi.org/10.35473/jgk.v13i2.231.

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Breadfruit flour is a local food ingredient that can be used as a substitute for flour with a low glycemic index content, as well as high levels of starch, amylose and resistant starch. While stevia is a source of natural sweeteners with a sweetness level of 200-300 times sweeter than cane sugar. Both ingredients are safe for patients with diabetes mellitus. This study was conducted to evaluate the nutritional and organoleptic content of biscuits substituted with breadfruit and stevia flour. Nutritional content was carried out by proximate test. Meanwhile, the organeleptic test was carried out by the hedonic test. The study was conducted using a completely randomized design with four proportion factors adding 15-50% breadfruit flour, while 8 grams of stevia was added. There was a significant difference in the average organoleptic test for each treatment of breadfruit flour and stevia biscuit formulations (p<0.05). From the results of the different test using Tukey HSD, it is known that the respondents "rather like" the taste, aroma, texture and appearance of the F1 biscuit formulation which is statistically the same as the F0 biscuit formulation (control) (p> 0.05). There was no significant difference in the average chemical quality test (moisture, ash, protein, fat, carbohydrate, and crude fiber content) in each treatment group of breadfruit flour and stevia biscuit formulations (p>0.05). Biscuit F1 is the product of choice in the manufacture of biscuits substituted with breadfruit flour and stevia with nutritional and organoleptic content close to the control. ABSTRAK Tepung sukun merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti terigu dengan kandungan indeks glikemik rendah, serta kadar pati, amilosa dan pati resisten yang tinggi. Sedangkan stevia adalah sumber bahan pemanis alami dengan tingkat kemanisan 200-300 kali lebih manis dari pada gula tebu. Kedua bahan tersebut aman untuk pasien diabetes mellitus. Penelitian ini dilakukan untuk mengevaluasi kandungan gizi dan organoleptik pada biskuit yang disubtitusi tepung sukun dan stevia. Kandungan gizi dilakukan dengan uji proksimat. Sedangkan uji organeleptik dilakukan dengan uji hedonik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan empat faktor proposi penambahan tepung sukunsebanyak 15 – 50%, sedangkan stevia ditambahkan sebesar 8 gram. Terdapat perbedaan yang signifikan rata-rata uji organoleptik pada tiap perlakuan formulasi biskuit tepung sukun dan stevia (p<0,05). Dari hasil uji beda menggunakan Tukey HSD, diketahui bahwa responden “agak suka” terhadap rasa, aroma, tekstur dan kenampakan formulasi biskuit F1 yang secara statistik sama dengan formulasi biskuit F0 (kontrol) (p>0,05). Tidak terdapat perbedaan yang signifikan rata-rata uji mutu kimia (kadar air, abu, protein, lemak, karbohidrat, dan serat kasar) pada tiap kelompok perlakuan formulasi biskuit tepung sukun dan stevia (p>0,05). Biskuit F1 merupakan produk terpilih pada pembuatan biskuit subtitusi tepung sukun dan stevia dengan kandungan gizi dan organoleptik mendekati kontrol.

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Sari, Denni Kartika, and Retno Sulistyo Dhamar Lestari. "THE PRODUCTION OF BREADFRUIT FLOUR: EFFECT OF HEATER TEMPERATURE TO THE DRYING RATE AND TIME OF THE BREADFRUIT." Jurnal Bahan Alam Terbarukan 6, no. 1 (May 31, 2017): 20–24. http://dx.doi.org/10.15294/jbat.v6i1.7168.

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The composition of mineral and vitamin from breadfruit is particularly known of having benefits compared to rice which is a main source of carbohydrate consumed by societies. The process of drying is one of the factors that affects foodstuffs quality. The aim of this research was to provide an understanding of drying phenomena from data experiment and discover the influence of drying air temperature to breadfruit drying time and rates. This research was conducted in several stages which are material preparation (breadfruit) by through downsizing process, then weigh the material (breadfruit) once every 5 minutes on each drying air temperature variations (50 C, 60 oC, 70 oC, and 80 oC). The research were conducted using breadfruit with the best drying time which is obtained at 60 0C for 100 minutes. The lowest water content obtained was 0.4%, while the highest drying rate was 0.00144 Kg2/m2.s at 80 C of temperature.

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Fahiera, Z., M. Nurminah, and T. Karo-Karo. "Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)." IOP Conference Series: Earth and Environmental Science 782, no. 3 (June 1, 2021): 032080. http://dx.doi.org/10.1088/1755-1315/782/3/032080.

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NOCHERA, C., and M. CALDWELL. "Nutritional Evaluation of Breadfruit-containing Composite Flour Products." Journal of Food Science 57, no. 6 (November 1992): 1420–22. http://dx.doi.org/10.1111/j.1365-2621.1992.tb06873.x.

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Fahlevi, M. R., M. Nurminah, and R. J. Nainggolan. "Physicochemical characteristics and sensory muffins from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch." IOP Conference Series: Earth and Environmental Science 782, no. 3 (June 1, 2021): 032079. http://dx.doi.org/10.1088/1755-1315/782/3/032079.

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Umezuruike, Azubuike Chris, and Titus U. Nwabueze. "Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds." Journal of Scientific Agriculture 1 (June 8, 2017): 110. http://dx.doi.org/10.25081/jsa.2017.v1.49.

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This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

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Nursalam, Nursalam, Rista Fauziningtyas, Candra Panji Asmoro, Kusnanto Kusnanto, and Merryana Adriani. "EFEK MIE PISANG DAN SUKUN TERHADAP GLUKOSA DARAH SEWAKTU PADA RESPONDEN BUKAN PENDERITA DIABETES MELLITUS (The Effect of Banana and Breadfruits Noodles on Glucose Levels of Non Diabetic Mellitus Respondents)." Jurnal NERS 11, no. 2 (November 30, 2016): 246. http://dx.doi.org/10.20473/jn.v11i22016.246-250.

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ABSTRAK :Pendahuluan: Kesadaran masyarakat terhadap gaya hidup sehat menyebabkan perubahan pada pemilihan bahan makanan untuk dikonsumsi. Penambahan tepung Pisang dan Sukun meningkatkan kadar serat pada mie. Tujuan penelitian ini adalah untuk menentukan komposisi tepung pengganti pada mie yang berefek pada peningkatan GDS paling rendah. Metode: Desain penelitian ini adalah control group pretest posttest design. Sample didapatkan sebanyak 58 orang mahasiswa Fakultas Keperawatan Unair yang memenuhi kriteria inklusi dan eksklusi. 58 sampel dibagi menjadi 3 kelompok, yaitu mi A (kontrol), B (subtitusi 30%) dan C (subtitusi 20%). Pemeriksaan GDS dilakukan sebelum pemberian Mi dan 60 menit setelah pemberian mi. Analisa data yang digunakan adalah dengan ANOVA one way. Hasil: Berdasarkan uji ANOVA one way didapatkan p=0,000 (p<0,050) yang berarti ada perbedaan hasil pada ke tiga kelompok tersebut. Kenaikan tertinggi Nilai GDS adalah pada kelompok mi A dan terendah kelompok mi B.Diskusi: Penambahan tepung pisang dan sukun pada mie dapat menurunkan kenaikan nilai GDS responden bukan penderita DM. Penelitian lebih lanjut perlu dilakukan untuk mengetahui kandungan mi dengan tepung pisang dan sukun dan respon GDS pada penderita DM. Kata Kunci: Mi, Tepung, Pisang, Sukun, Gula Darah, Diabetes ABSTRACT :Introduction: Public awareness of healthy lifestyles cause a change in the selection of foodstuffs for consumption. Bananas and breadfruit flour additions increase the fiber content on the noodles. The purpose of this study was to determine the composition of noodles flour substitute on the effect on an increase in the lowest Glucose levels. Methods: The research design was pretest posttest control group design. Sample obtained as many as 58 students of the Faculty of Nursing University of Airlangga who meet the inclusion and exclusion criteria. 58 samples were divided into three groups, namely Noodles A (control), B (substitution 30%) and C (substitution 20%). Glucose levels examination carried out before eating noodles and 60 minutes after eat it. The data analysis of this study was the one-way ANOVA. Results: Based on the one-way ANOVA test was obtained p = 0.000 (p <0.050), which means no differences in outcomes in all three groups. The highest increasing of glucose levels is group A and the lowest in group B. Discussion: The addition of banana and breadfruit flour on the noodles can reduce the increase in the glucose levels after eat it. Further research needs to be done to determine the content of noodles with a banana and breadfruit flour and glucose’s responses in patients with diabetic mellitus. Keywords : Noodles, Flour, Banana, Breadfruit,Glucose, Diabetic Mellitus.

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Budiyati, Catarina Sri, Andri Cahyo Kumoro, Ratnawati Ratnawati, and Diah Susetyo Retnowati. "Modifikasi Pati Sukun (Artocarpus Altilis) dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis." Teknik 37, no. 1 (July 30, 2016): 32. http://dx.doi.org/10.14710/teknik.v37i1.9832.

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Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis) yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan. [Title: Modification of Breadfruit (Artocarpus altilis) starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis). However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of consistency of starch slurry, hydrogen peroxide concentration, time, and temperature on the physicochemical properties of the oxidized breadfruit starch. The optimal conditions were also determined. The results showed that all of these variables affected the oxidation of starch breadfruit. The oxidation on starch slurry with consistency 20%, the concentration of hydrogen peroxide of 2%, and temperature of 50°C produced modified starch with best swelling power and water solubility. The oxidation did not significantly change the structure and morphology of the modified starch.

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Hafid, H., Nuraini, D. Agustina, Fitrianingsih, Inderawati, S. H. Ananda, D. U. Anggraini, and F. Nurhidayati. "Chicken nugget nutrition composition with an additional variation of breadfruit flour." IOP Conference Series: Earth and Environmental Science 382 (December 18, 2019): 012004. http://dx.doi.org/10.1088/1755-1315/382/1/012004.

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Ishera, L. R., T. Mahendran, and M. R. Roshana. "Incorporating Breadfruit Flour to Prepare High-Quality Cookies with Health Benefits." Tropical Agricultural Research 32, no. 1 (January 1, 2021): 114. http://dx.doi.org/10.4038/tar.v32i1.8447.

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Rahma, Istiana Norita, Raja Haris Pratama, Alfiyanti, Deo Reynaldo Alwi, Woro Indriani Setyo Tri Astuti, and Dyah Hesti Wardhani. "Swelling power and solubility of modified breadfruit flour using Lactobacillus plantarum." Journal of Physics: Conference Series 909 (November 2017): 012087. http://dx.doi.org/10.1088/1742-6596/909/1/012087.

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Oke, E. K., A. O. Tijani, O. T. Abiola, A. K. Adeoye, and B. O. Odumosu. "Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut." Journal of Agricultural Sciences 13, no. 1 (January 1, 2018): 72. http://dx.doi.org/10.4038/jas.v13i1.8302.

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A, Folorunso, Adekunle, Habeeb, Aisha S, and Ajayi, Odunola T. "Sensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and Nutritional Composition of the Flour Blends." Agriculture and Food Sciences Research 6, no. 1 (2019): 89–97. http://dx.doi.org/10.20448/journal.512.2019.61.89.97.

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Huang, S., and B. M. Bohrer. "The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources." Meat and Muscle Biology 3, no. 2 (January 1, 2019): 39. http://dx.doi.org/10.22175/mmb2019.0039.

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Geraldo, Nasser Farid. "Benefit Considerations of a New Formulation of Kluiklui (Peanut-Cake) Biscuit Supplemented with Breadfruit Flour as Prebiotic Product." Proceeding International Conference on Science and Engineering 2 (March 1, 2019): xvii. http://dx.doi.org/10.14421/icse.v2.120.

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Estimated at about 7.55 billion according to the United Nations (2017) the number of people on earth is growing and this is due to the high birth rate that the world knows. This high number of people on earth will cause problems such as overcrowding, hunger and food insecurity and many others, the most to be feared is food insecurity. Talking about food security is about food, and in trying to address the need for nutritious food, it will be about increasing the productivity of food processing processes and improvin g practices to ensure a good nutritional status and consequently a good state of health of the populations. In other words, to identify food pathways that can improve the nutritional status of populations. Based on the fact that - The orientation of research towards the exploitation of new sources with high nutritional functionality has led to renewed interest in unconventional crops with potential advantages fo r local development of populations as well as for industry in recent years - Agricultural development must play a leading role in alleviating hunger and increasing food security locally, regionally and globally (Jones et al., 2011). Agribusiness is a sector that should be stimulated by appropriate technologies, but also and especially by local products valued in order to cope with the increase in food impo rts, we have been able to identify in the biodiversity from Africa more precisely in the tropical zone the fruits of Artocarpus altilis (Park.) Fosberg, a largely underutilized food energy source (Ferguson 1980, Morton 1990), a fruit that according to Worrell (2002), Orwa (2009), Liu, (2014) and Graham (1981) are highly nutritious, rich in carbohydrates, proteins, fiber and ash consisting of appreciable amounts of calcium, magnesium, potassium and phosphorus, frequently consumed as a starchy staple. Breadfruit has great potential to alleviate hunger and increase food security in the tropics, given the high productivity of the trees of this fruit. And groundnut (Arachis hypogea) is an important source of protein, fats, minerals and vitamins in the diet of rural populations, especially children (Adjou, 2012). Groundnuts play an important role in human nutrition. It is a good source of protein and mineral lipids. These two twinned agricultural products deserve to be the basis of research on food products that can help tackle the problem of food insecurity. And since economic development and its challenges in the agri-food sector, can not overshadow issues related to the cultural identity of a country, because many local foods have so far resisted imported products, thanks to their anchoring in the culture of the populations we also looked at a produ ct produced from the transformation of the peanut commonly called "kluiklui" which distinguishes Benin on the cultural and culinary level. It is a food of choice of certain social classes, which has a very appetizing flavor (Guedou, 2011). In view of all this, we decided to enhance the value of this snack by improving some of its features to find solutions related to several problems such as poverty, malnutrition and many others and the cake biscuit of peanut and breadfruit flour is our end product because biscuit is the most popular food eaten because of its varied taste, long shelf life and relatively low costs, which is similar to in kluiklui. The incorporation of breadfruit flo ur (Artocarpus altilis (Park.)) Into the formulation may be desirable from a nutritional and healthy point of view. The effect of adding breadfruit flour on the nutritional properties and formation of process contaminants in peanut meal flour biscuits is worth studying. It is therefore in order to make available a product with high nutritional value accessible to all on the one hand and the promotion of groundnut and breadfruit processing that we undertook to carry out our research based on the risks and benefits of a new formulation of kluiklui biscu its incorporated into breadfruit flour as a prebiotic product, because prebiotics are known to stimulate the growth and activity of intestinal bacteria that are potentially useful for health and they also offer improved organoleptic quality and a better balanced nutritional composition. The development and improvement of functional nutritious biscuits, peanut cake recipe in combination with breadfruit flour as a prebiotic product is possible and can help fight against malnutrition which is a public health problem in the countries under development because proteinenergy malnutrition and food insecurity are among the most serious problems facing tropical African countries.

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Akubor, P. I., P. C. Isolokwu, O. Ugbane, and I. A. Onimawo. "Proximate composition and functional properties of African breadfruit kernel and flour blends." Food Research International 33, no. 8 (October 2000): 707–12. http://dx.doi.org/10.1016/s0963-9969(00)00116-2.

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Liu, Ying, Paula N. Brown, Diane Ragone, Deanna L. Gibson, and Susan J. Murch. "Breadfruit flour is a healthy option for modern foods and food security." PLOS ONE 15, no. 7 (July 23, 2020): e0236300. http://dx.doi.org/10.1371/journal.pone.0236300.

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Giami, Sunday Y., and Tamunosaki Amasisi. "Performance of African breadfruit (Treculia africana Decne) seed flour in bread making." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–8. http://dx.doi.org/10.1023/b:qual.0000040345.63600.22.

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Hafid, H., P. Patriani, Nuraini, D. Agustina, Fitrianingsih, Inderawati, and S. H. Ananda. "Properties of organoleptic nuggets with basic materials chicken intestine and breadfruit flour." IOP Conference Series: Earth and Environmental Science 782, no. 2 (June 1, 2021): 022077. http://dx.doi.org/10.1088/1755-1315/782/2/022077.

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Soifoini, Toilibou, Dario Donno, Victor Jeannoda, Ernest Rakotoniaina, Soule Hamidou, Said Mohamed Achmet, Noe Rene Solo, Kamaleddine Afraitane, Cristina Giacoma, and Gabriele Loris Beccaro. "Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands." Journal of Food Quality 2018 (June 24, 2018): 1–11. http://dx.doi.org/10.1155/2018/5697928.

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Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant flour). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, fibre, and macro- and microelements were observed in these fruits after a specific drying process. Breadfruit showed positive nutritional traits. The main identified phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 gDW for chlorogenic acid) and tannins. The highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe2+/kgDW. This preliminary phytochemical investigation may provide a contribution to the identification and quantification of lead compounds responsible for traditional nutritional and therapeutic claims.

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Huang, S., and B. M. Bohrer. "The Effect of Breadfruit (Artocarpus Altilis) Flour on Textural Properties of Comminuted Beef Compared with Other Flour Sources." Meat and Muscle Biology 2, no. 2 (January 1, 2018): 73. http://dx.doi.org/10.22175/rmc2018.063.

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Huang, Shiqi, Sandra M. Vasquez Mejía, Susan J. Murch, and Benjamin M. Bohrer. "Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit ( ) flour." Meat and Muscle Biology 3, no. 1 (2019): 231. http://dx.doi.org/10.22175/mmb2018.11.0039.

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Yulistiani, F., N. Khairunisa, and R. Fitiana. "The effect of glycerol concentration and breadfruit flour mass on edible film characteristics." Journal of Physics: Conference Series 1450 (February 2020): 012001. http://dx.doi.org/10.1088/1742-6596/1450/1/012001.

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Louise, Isana Supiah Yosephine, Endang Widjajanti Laksono, and Dewi Yuanita Lestari. "COMPARISON STUDY OF STAINLESS STEEL CYCLIC VOLTAMMOGRAMS IN VARIOUS NATURAL MEDIA ADDITION: PRODUCT AND VOLTAGE EFFICIENCY." IIUM Engineering Journal 20, no. 2 (December 2, 2019): 1–11. http://dx.doi.org/10.31436/iiumej.v20i2.1030.

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The cyclic voltammogram is widely used to analyse the electrolysis process. The use of various media, namely rambutan seed flour (Nephelium lappaceum), mango seed flour (Mangifera indica), breadfruit leaf powder (Artocarpus altilis), peria extract (Momordi charantia) and aloe vera extract (Aloe vera), in this study is to deliberately mimic the occurrence of those media in wastewater produced by several industries. The electrolysis analysis on the presence of several media would minimize the preparation steps on wastewater utilization for generating hydrogen as renewable energy. The research looks at the potential of wastewater as the raw material for the electrolysis process. In this research, stainless steel cyclic voltammograms were studied on water electrolysis. The electrolysis was done in base solution and adding various media, such as rambutan seed flour (Nephelium lappaceum), mango seed flour (Mangifera indica), breadfruit leaf powder (Artocarpus altilis), peria extract (Momordi charantia) and aloe vera extract (Aloe vera) in various concentrations, 0 - 10 g per litter of water. By reviewing the activity of a stainless steel electrode to decompose water molecules, the media generally caused the occurrence of covering by relatively large molecules around the electrode surface, resulting in decreased activity of the stainless steel electrodes. The optimum condition occurred with the addition of breadfruit leaf powder in all treatments with similar electrode activity as much as 1.68. The result could be implemented in a wastewater electrolysis processes containing the media to generate hydrogen gas. ABSTRAK: Voltammogram berkitar banyak digunakan bagi menganalisis proses elektrolisis. Dalam kajian ini pelbagai jenis media telah sengaja digunakan seperti tepung biji rambutan (Nephelium lappaceum), tepung biji mangga (Mangifera indica), serbuk daun sukun (Artocarpus altilis), ekstrak peria (Momordi charantia) dan ekstrak lidah buaya (Aloe vera), bagi memimik terjadinya media-media tersebut dalam sisa air buangan yang terhasil daripada beberapa industri. Analisis elektrolisis pada pelbagai media dapat mengurangkan langkah-langkah persiapan pada penggunaan sisa air bagi menghasilkan hidrogen sebagai tenaga boleh baharu. Penilitian kajian ini bertumpu pada potensi sisa air sebagai bahan kasar bagi proses elektrolisis. Kajian ini adalah tentang elektrolisis air voltammogram berkitar pada keluli tahan karat. Proses elektrolisis telah dilakukan pada larutan dasar dan dengan menambah pelbagai media, seperti tepung biji rambutan (Nephelium lappaceum), tepung biji mangga (Mangifera indica), serbuk daun sukun (Artocarpus altilis), ekstrak petola (Momordi charantia) dan ekstrak lidah buaya (Aloe vera) dalam pelbagai kepekatan, 0 - 10 gram pada setiap liter air. Penurunan aktiviti elektrod keluli tahan karat telah disebabkan oleh aktiviti elektrod keluli tahan karat yang mengurai molekul air dan diliputi molekul-molekul besar pada permukaan elektrod. Keadaan optimum telah berlaku dengan penambahan serbuk daun sukun pada semua rawatan dengan aktiviti elektrod serupa sebanyak 1.68. Dapatan kajian dapat digunakan dalam proses elektrolisis sisa air yang mengandungi media bagi menghasilkan gas hidrogen.

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Parinduri, D. H., M. Nurminah, and E. Julianti. "Physicochemical and sensory characteristics of bread made from composite flour mocaf, flour and starch from orange sweet potato and breadfruit." IOP Conference Series: Earth and Environmental Science 782, no. 3 (June 1, 2021): 032078. http://dx.doi.org/10.1088/1755-1315/782/3/032078.

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Hafidha, Kholifatul, and Rita Ismawati. "PENGARUH PENAMBAHAN TEPUNG SUKUN (Artocarpus communis), PISANG HIJAU (Musa paradisiaca L.), COKLAT (Theobroma cacao L.) DAN KURMA (Phoenix dactylifera) TERHADAP DAYA TERIMA DAN NILAI KARBOHIDRAT EGG ROLL." Media Gizi Indonesia 13, no. 1 (August 8, 2018): 81. http://dx.doi.org/10.20473/mgi.v13i1.81-88.

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Carbohydrates have an important role for endurance athletes to replenish glycogen in muscle and liver that had been used during muscle contraction. This research aims to analyze the effect of adding breadfruit flour (Artocarpus communis), green banana (Musa paradisiaca L.), dates (Phoenix dactylifera) and chocolate (Theobroma cacao L.) toward the acceptance and carbohydrate content of egg roll as an alternative snack for endurance athletes. This research use True Experimental Research, completely randomized design with four formula and repeated four times for each formula. Panelist in this study consist of 30 athletes of Local Training Center, Indonesian National Sport Committee in East Java Region. Based on the test of acceptance on the modification of egg roll formula, the most preferred formula was F1 (breadfruit flour 150 g, chocolate 500 g, dates 150 g) with the highest mean rank values were on color (2.65) and flavor (2.70), while the aroma and texture aspect had the lower mean rank (2.50) each compared to F0 (2.87 and 2.58). The result of Friedman Test statistic on all characteristics of the acceptability include color, aroma, texture and flavor found there was not significant diffrence on the acceptance of egg roll (p>0.05). The highest carbohydrate content was F1 (59.4/100 g). Based on the best acceptance value and the highest carbohydrate content, it was conclude that the optimal formula was F1. Total egg roll that should be consumed by the athletes before sport was 125 grams (12 sticks egg roll) and 60-95 grams (6-8 sticks egg roll) for after sport

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Okorie, S. U. "Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)." Pakistan Journal of Nutrition 9, no. 5 (April 15, 2010): 419–21. http://dx.doi.org/10.3923/pjn.2010.419.421.

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Akubor, Peter I., and Gabriel I. O. Badifu. "Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends." International Journal of Food Science and Technology 39, no. 2 (February 2004): 223–29. http://dx.doi.org/10.1046/j.0950-5423.2003.00768.x.

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Bakare, Adegoke H., Mojisola O. Adegunwa, Oluwadamilola M. Akinribido, and Olusegun A. Obadina. "Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communisFrost) Flour." Journal of Culinary Science & Technology 12, no. 4 (June 16, 2014): 316–25. http://dx.doi.org/10.1080/15428052.2014.904833.

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Huang, Shiqi, Laura Roman, Mario M. Martinez, and Benjamin M. Bohrer. "The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems." Meat Science 172 (February 2021): 108370. http://dx.doi.org/10.1016/j.meatsci.2020.108370.

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Adejuyitan, Johnson Akinwumi, Sulaiman Adebisi Olaniyan, Kikelomo Oyeladun Ibirinde, and Elisabeth Abimbola Ojo. "Characterisation of Composition and Sensory Qualities of Pupuru Produced from Breadfruit (Artocarpus altilis) and Tigernuts Flour." Asian Food Science Journal 5, no. 3 (November 6, 2018): 1–8. http://dx.doi.org/10.9734/afsj/2018/42256.

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Tijani, A. O., H. A. Bakare, Joan Modupe Babajide, and Adebukunola Mobolaji Omemu. "The effect of processing parameters on the functional and pasting properties of breadfruit (Artocarpus Altilis) “elubo” flour." Croatian Journal of Food Science and Technology 9, no. 1 (June 7, 2017): 31–39. http://dx.doi.org/10.17508/cjfst.2017.9.1.05.

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